Coconut Curry Chicken

Weeknight-friendly, weekend-worthy, showcasing chicken alongside bright coconut milk. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• One-pot weeknight dinner.
• Naturally dairy-free and gluten-free.
• Pantry-friendly with canned coconut milk.
• Freezer-friendly for meal prep.
• Adjustable heat — perfect for the whole family.

Ingredient Notes

• Red curry paste (Thai Kitchen, Mae Ploy) is much more flavorful than dry curry powder.
• Full-fat coconut milk — shake the can well before opening; the cream separates.
• Fish sauce adds umami you can't get any other way; soy sauce is the next best.

Ingredient Substitutions

• Yellow or green curry paste for variation.
• Chickpeas + cauliflower for a vegan version.
• Chicken breast (pull at 162°F) if thighs unavailable.

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon
• Microplane for ginger

Prep Tips

• Cut the chicken to uniform size for even cooking.
• Start the rice before you start the curry; they finish around the same time.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup coconut milk, 1 tsp curry powder, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 medium tomato, diced, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, and grate the ginger before you start cooking.

2. 2

   Pat the chicken dry and season with the salt and pepper.

3. 3

   Heat the oil in the skillet over medium-high heat. Sear the chicken in batches for 2 minutes per side until lightly golden (it doesn't need to be cooked through). Transfer to a plate.

4. 4

   Reduce heat to medium. Add the onion with a pinch of salt; cook 5 minutes until soft. Add the garlic, ginger, and curry paste; stir 60 seconds until fragrant and the paste starts to brown — blooming the paste in oil is the flavor unlock.

5. 5

   Stir in the tomatoes, coconut milk, fish sauce, and brown sugar. Return the chicken with any juices, bring to a gentle simmer, and cook uncovered 15–18 minutes, stirring occasionally, until the sauce coats a spoon and the chicken is fully cooked (165°F internal).

6. 6

   Off the heat, taste and adjust salt or sugar. Serve over jasmine rice with cilantro, lime, and chili if you like heat.

Artsi Pro Tips

• Bloom the curry paste in oil for 60 seconds — this single step doubles the flavor.
• Full-fat coconut milk is required. Light makes a thin, watery sauce.
• A teaspoon of sugar balances the acidity of the tomatoes — don't skip.

Common Mistakes

• Skipping the paste bloom — leaves a raw, dusty flavor in the sauce.
• Using light coconut milk — the sauce won't have body.
• Hard-boiling the curry, which can split the coconut milk. Gentle simmer.

Recipe Tags